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Spring Hash with Eggs Sunny-Side Up

Photo: Christopher Baker
Prep time 15 mins
Other time 15 mins
Yield Makes 4 servings


  • 2 russet potatoes, peeled and grated
  • 1 medium zucchini, unpeeled and grated
  • 3 1/2 tablespoons finely chopped fresh dill
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 large eggs, cooked sunny-side up

Nutrition Information

  • calories 227
  • caloriesfromfat 48 %
  • fat 12 g
  • satfat 3 g
  • cholesterol 212 mg
  • sodium 551 mg
  • carbohydrate 21 g
  • fiber 2 g
  • sugars 2 g
  • protein 9 g

How to Make It

  1. In a large strainer placed in the sink or over a plate, combine the potatoes and zucchini. With your hands, squeeze to remove any excess water. Add 3 tablespoons of the dill and toss. Heat the oil in a large cast-iron skillet over medium-low heat. Add the potato-and-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes. Fold the hash in half. Cook for a few more minutes. Transfer to individual plates along with the eggs. Sprinkle both the hash and eggs with the remaining dill.